Easy Weeknight Shrimp Curry

With a new baby in the house - we are in need of super-easy dinner ideas so we aren't tempted to order take-out. I get a lot of inspiration from pinterest and instagram - but sometimes I'll find recipes in magazines and just change out some ingredients to fit my needs and health goals. The below recipe was originally a halibut green curry from Real Simple that I changed to a red curry with shrimp and added spinach. Besides the initial chopping - I was able to make all of this while holding the babe in one arm! =)Enjoy!Red Curry with Brown Rice, Wild Shrimp & Organic Corn // Serves 3-4

Ingredients

• 2 cups brown rice (dry) or 4 cups cooked
• 1-2 tablespoons coconut oil
• 1/2 onion, diced
• 1 clove garlic, minced
• 3 tablespoons red curry paste
• 1 15-ounce can (light) coconut milk
• 3/4 cup low-sodium vegetable stock
• 1 1/2 pounds wild shrimp
• 2 cups fresh or frozen corn kernels (preferably organic, non-GMO)
• 2 cups fresh spinach
• 1 cup basil leaves, cut into ribbons
• 1 small jalapeno, thinly sliced
• 1 lime, cut into wedges for squeezing

Instructions

1. Cook brown rice (instructions on package).
2. Heat a large pan to medium. Add coconut oil, then onion, garlic and curry paste and cook 5 minutes until soft.
3. Add coconut milk and vegetable stock and bring to a simmer.
4. Stir in the corn, shrimp and spinach. Cover and simmer over medium heat until the shrimp have cooked through (turn pink), 6-8 minutes.
5. Serve the curry over 1 cup of cooked brown rice and top with jalapeno, basil and squeeze of lime juice.